Chocolate creme torte

Yield: 8 Servings

Measure Ingredient
6 \N Egg whites
½ teaspoon Salt
½ teaspoon Cream of tartar
1 teaspoon Almond extract
1½ cup Sugar
\N \N Coconut
1 pack (6-oz) semi-sweet chocolate pieces
1 cup Miniature marshmallows
⅔ cup Evaporated milk
1 cup Whipping cream


Beat egg whites, salt, cream of tartar, almond extract & sugar until stiff peaks form. Spread meringue on greased & floured cookie sheets, making three 6-inch circles. To make circles, pour stiff meringue with large spoon-ladle & shape with back of spoon. Bake at 300 for 25-30 minutes until lightly browned. Remove from cookie sheets immediately & cool. To prepare filling, cook chocolate, marshmallows & milk, stirring occasionally, until all is melted. Beat cream until thick & fold into chocolate mixture. Stack meringue layers on serving plate & spread chocolate filling between each layer & on top. Sprinkle with coconut & chill overnight.

MRS DANIEL R. (MARY LOU) NICHOLS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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